Dig in, Discover, and Cook
5 Things in Your Home You Can Clean With Vinegar (and 2 You Shouldn’t)
This humble pantry ingredient just might be the key to a spick-and-span home.
Have 15 minutes? This tangy meze comes together with the push of a button.
We defied tradition with this lush, salty Greek-style dip by using cow's-milk feta instead of a true Greek feta made with sheep's or goat's milk or a combination thereof.
This easy-to-prepare slow-cooker beef filling makes a great weeknight meal.
We turned to chuck roast, with its big beefy flavor, as the basis for the filling because it becomes meltingly tender and shreddable in the slow cooker—plus it's inexpensive and easy to find.
Once you roast your gnocchi, you’ll never go back to boiling again!
Kids can take the lead in prepping this easy weeknight one-pan dinner.
Frito Pie, Walking Tacos . . . Whatever You Call It, It’s Delicious and Easy.
Fritos plus homemade chili make a satisfying dinner in a bag.
This creamy, smoky roasted eggplant dip is easy to make and infinitely customizable.
Baba ghanoush is delightfully adaptable, and it inspired us to make a zesty eggplant dip with scallions, cilantro, and pepper flakes.
A gluten-free cookie with all the chocolate flavor you can ask for.
There are two big issues with most gluten-free cookies: off-flavors and a dry, tough texture. But given the huge amount of flavor and moisture melted chocolate provides, you'd think that making a great gluten-free chocolate cookie would be easy. Not so fast. Even the most promising recipes we tried failed us, with subpar flavor and a pervasive dry texture. So we started by amping up the chocolate flavor; in addition to melted chocolate, we loaded our dough with chips, cocoa powder, and a little espresso powder. To address the texture, we began by tinkering with the sugar. Cookies made with all granulated sugar were too crisp, while those made with all brown sugar were flimsy and unpleasantly moist. A combination worked best: ¼ cup of granulated sugar (along with xanthan gum) provided sufficient structure, and ¾ cup of brown sugar boosted chewiness. Still, the cookies weren't chewy enough, so we turned our attention to the butter. We switched out 5 tablespoons of butter for vegetable oil to achieve the proper ratio of saturated to unsaturated fat that delivered the chewy cookies we were after.
Do I Need to Clean Scallops?
Plus, how to make a quick scallop broth.
This impressive potato dish is surprisingly easy to prepare in the air fryer.
Essentially baked potatoes but par-sliced into thin, even segments that create a fanlike shape, our air-fried potato fans become extra-crispy on the outside while their interiors remain fluffy and moist.
Pasta cloaked in a creamy, lemony sauce makes for a decadent weeknight meal.
Vigorously stirring the pasta sloughed off some starch to create a glossy, creamy sauce.
Use plant-based meat to replicate the ultimate fast-food burger patty.
There’s a reason beyond mere convenience why fast-food burgers are so beloved—it’s the particular combination of salty, crispy, sweet, sour, pickled, savory, and meaty that fast-food chains do so well. Here, we use plant-based meat to replicate that ultimate fast-food-style burger patty: pressed thin and deeply browned to crispy deliciousness. Cooking the patties in a blazing-hot skillet triggers the Maillard reaction, a process (signaled by browning) that causes the proteins and sugars in food to recombine and form hundreds of new flavor compounds. The result: super savory, drool-worthy burgers.
3 Common Stand-Mixer Problems and How to Fix Them
These easy tips can keep your beloved stand mixer out of the repair shop and working for many years to come.
The Baking Basics
You don’t have to own a lot of gear to bake a lot of wonderful treats. Check out this guide for all of our well-tested, well-loved favorites.
Make Salted Caramel Sauce in Under 15 Minutes
A few tricks from James Beard Award–winning chef Ken Oringer promise perfect caramel every time.
Our foolproof DIY yogurt is infinitely customizable.
For tangy, creamy yogurt, we skipped the usual preliminary scalding and cooling steps by starting with ultra-pasteurized milk, which has already been rapidly heated and chilled. This lets bacterial cultures turn it into an especially thick and silky yogurt. We brought the milk to 115 degrees and stirred in store-bought yogurt with live cultures, strains of bacteria that digest the lactose in milk, producing lactic acid. This acid is what gives yogurt its flavor and causes the proteins in milk to gradually form a gel, turning liquid milk into creamy yogurt. To provide those bacteria with a cozy environment to do their work, we placed a covered pot of boiling water in the oven beside the pot of warm water holding the jars of milk. This setup helped the oven maintain a temperature of 100 to 115 degrees for hours. After that, it was just a matter of tasting for tartness and thickness to decide when to pop the jars into the fridge to let the yogurt set.
Take the elemental comfort combo of bacon and eggs to an extravagant level.
French cooks prepare scrambled eggs slowly over low heat with butter, stirring constantly until they form small, velvety curds. This version has no added fat. (Save it for the bacon!) Stirring constantly and adding a touch of water at the end controls the egg proteins so that some form delicate curds while the rest thicken to a saucy consistency. Be sure to cook the eggs slowly; it should take 12 to 14 minutes total. For the luscious bacon, simply sprinkle sugar, rosemary, and black pepper over the pieces and bake.
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